Cesar’s Bistro is a South American restaurant in Long Beach. If Cesar’s has a specialty, it’s empanadas. The kitchen produces four kinds: One with spicy ground beef and potato; one with ham, cheese and pineapple; a veggie with spinach; and a spicy sausage. The chefs crimp the doughy edges with a special press that embosses “Cesar’s Bistro” on them. And each table has a placard that advertises that empanadas are available for pre-order in party trays. The crispier empanadillas are filled with lobster and shrimp. Unlike the empanadas, these tinier crescents are made of the same corn-cake material the kitchen uses to make the house arepas. And oh, what they do with the arepas! Cesar’s scatters them throughout the menu, but as a main course, there’s an arepa stuffed to nearly overflowing with ropa vieja, caramelized onions and pineapple chutney. Take to it with a knife and fork, as the structural integrity of an arepa this size is tenuous at best. Cesar’s ignores this fact. It even constructs a Wagyu burger complete with cheese and bacon crammed between a split arepa.